Optimization of Supercritical Carbon Dioxide Extraction of Flaxseed Oil Using Response Surface Methodology
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Shun-shan Jiao
The optimal conditions for the supercritical carbon dioxide (SC-CO2) extraction of flaxseed oil from flaxseed were determined using response surface methodology (RSM). A second-order regression for rotation-orthogonal composite design was used to study the effects of three independent variables: extraction pressure (MPa), extraction temperature (oC) and CO2 flow rate (L/h) on the yield of flaxseed oil. The independent variables were coded at five levels and their actual values selected on the basis of preliminary experiments. The results indicated that the yield of flaxseed oil was beyond 29% at a probability of 95% in the range of extraction pressure: 38.6-42.3 MPa, extraction temperature: 52.3-57.0 oC, and CO2 flow rate: 27.8-31.2 L/h. The optimal extraction conditions were extraction pressure of 41 MPa, extraction temperature of 56 oC and CO2 flow rate of 31 L/h according to the analysis of response surface. In this condition, the experimental yield of flaxseed oil was 29.96%, which was close to the predicted value of 30.52%.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
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- Power Ultrasound Enhanced One-Step Soaking and Gelatinization for Rough Rice Parboiling
- Application of Ceramic Membrane Filtration to Remove the Solid in Nisin Fermentation Broth
- Shelf Life and Moisture Transfer Predictions in a Composite Food Product: Impact of Preservation Techniques
- Optimization of Supercritical Carbon Dioxide Extraction of Flaxseed Oil Using Response Surface Methodology
- Composition Analysis of Litchi Juice and Litchi Wine
- Combined High Pressure and Subzero Temperature Phase Transition on the Inactivation of Escherichia coli ATCC 10536
- The Effect of Refrigerated Storage on the Rheological Properties of Three Commercial Mozzarella Cheeses
- Physical and Mechanical Properties of Some Walnut (Juglans regia L.) Cultivars
- Provitamin A Carotenoïd Content of Dried Fermented Cassava Flour: The Effect of Palm Oil Addition During Processing
- Moisture Adsorption and Desorption Isotherms of Aloe Vera (Aloe Barbadensis Miller) and Determination of Sorption Heats
- Effect of Heat Treatment on Pectic Fractions and Apparent Viscosity of Whole Blackberry (Rubus spp.) Pulp
- Inhibition of Food-Borne Pathogens by T1, a Novel Antimicrobial Peptide as a Potential Food Preservative
- Efficacy in Microbial Sterilization of Pulsed Magnetic Field Treatment
- Hypothesis
- Hydration Kinetics of Rice Kernels under Vacuum and Pressure
- Letter to the Editor
- Effects of Pretreatments on Drying Characteristics of Button Mushroom
